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My (friends) first dry aged rib eye

mlc2013
mlc2013 Posts: 988
in EggHead Forum
So a friend of mine is giving Dry aging a wire and said I was the biggest food snob he knew and would love me to criticize his steak.

With that said I never dry aged before so I have no idea what to tell him to do to do different.

Here are a few photos and my experience.

1. It seemed to cook a little faster at 250 it hit 100IT in 15 minutes or so indirect felt line.

2. All I added was salt and pepper and the taste was really no different then any of the prime rib eyes I normally do

3. I did not char it as much as I normally do ( I did 35 seconds a side instead of 45-60 seconds) as I was afraid it was going to go past the temp I was looking for being it hit IT so fast. The steak was a tad bit undercooked 115 after the rest, normally my steaks are around 120 after the rest.

4. the steak had a great texture and great aroma, It did not bleed out as much as mine normally do during the rest, although it had a lot more fat then Im use to.

Pictures before seasoning with salt and pepper:




After the cook


Sliced:



all in all not a bad monday night diner

Thanks for looking have a great night
Long Island NY    
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Steaks look great.  DA steaks cook very fast as their moisture content is so diminished.  Nice cook.  DA is the way to go.
    Sandy Springs & Dawsonville Ga
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I think you won Monday, looks great!
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  • wardo
    wardo Posts: 398
    I love dry aged ribeye.  Best steak I've had so far.  Looks like you got it!
    NC - LBGE
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  • cheeaa
    cheeaa Posts: 364
    How long did he age it? Looks pretty damn good 
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  • bluebird66
    bluebird66 Posts: 2,951
    Nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yes sir!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 36,795
    Great cook and nailed the finish.  As above, you won Monday!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • mlc2013
    mlc2013 Posts: 988
    cheeaa said:
    How long did he age it? Looks pretty damn good 
    He offered no info except cook these and be brutally honest with me. So when I told him besides them cooking faster that I really could not taste a difference between these choice DA ribeye vrs the fresh prime rib eye I get, I think he was disappointed. Although it’s actually a compliment he took choice meat and made it taste like prime. I will try and get more details out of how. As DA is something I might venture into. 

    My Assumption is he made choice taste like prime so maybe I can make prime taste like I don’t know maybe Kobe. Another item on my I must try list. 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • cheeaa
    cheeaa Posts: 364
    edited July 2019
    If it didn't taste much different, then he probably didn't do it long enough. From what I gather the flavor doesn't really get there until at least 30 days.

    I really want to try too but we go into the garage fridge way too much. Plus not sure how the wife would handle a rotting piece of $100 meat just sitting in the fridge for a couple months... lol or years like this vid... 

     https://youtu.be/3s4tvVS9VO0
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  • smokingal
    smokingal Posts: 1,025
    My guess would also be that he didn't age the ribeye for very long.  My sweet spot is between 45-60 days.

    cheeaa said:
    If it didn't taste much different, then he probably didn't do it long enough. From what I gather the flavor doesn't really get there until at least 30 days.

    I really want to try too but we go into the garage fridge way too much. Plus not sure how the wife would handle a rotting piece of $100 meat just sitting in the fridge for a couple months... lol or years like this vid... 

     https://youtu.be/3s4tvVS9VO0
    That guy was tripping when he ate a piece of that raw.  The look on the chef's face and his "really?" said it all.  The last ribeye subprimal (prime) I dry aged ended up going for 2 years.  It smelled like a cheese shop in the heart of France.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • cheeaa
    cheeaa Posts: 364
    Holy isht, 2 years?? What's that even taste like? I guess similar to the video, but better? I guess?
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  • smokingal
    smokingal Posts: 1,025
    @cheeaa It wasn't planned, just shows where procrastination can take you.  I had to give it away to a chef and have no idea what he did with it.  I never tasted it but it didn't not smell like meat in any way.  Just pure cheese.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • bgebrent
    bgebrent Posts: 19,636
    DA ribeyes and most other subprimal cuts do best, in my opinion (and some others) at 35-45 days.  To each his own.  I do know that 100 day DA carpaccio is killer.
    Sandy Springs & Dawsonville Ga
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  • mlc2013
    mlc2013 Posts: 988
    so my friend told me it was DA for 31 days.
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • TN_Egger
    TN_Egger Posts: 1,120
    Image result for licking screen meme
    Signal Mountain, TN
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I think you need to tell your friend that you need to resample to be sure.  He should age for several different lengths of time so you can have a true comparison. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • mlc2013
    mlc2013 Posts: 988
    jtcBoynton funny you say that; I just spoke to the friend that got my other friend into DA and he said to try his. He just cut me 2 3finger thick rib eyes!!!!! I can't cook till friday and its killing me

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • BigGreenKev
    BigGreenKev Posts: 275
    It's tough to tell from pictures how much it has changed unless you put a none DA steak next to it from my experience.  I find 45 days to be a good time.  I have not done bone in ribeye but I have done ribeyes and strips for 45-60 days and I find the "crust" that some people trim off is the super concentrated flavor area that I think is amazing.
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  • RRP
    RRP Posts: 26,455
    I agree with what @BigGreenKev just said! And I'll just go ahead and stick my neck out and say that to me that picture of the raw meat was extremely fat! To me he needed to trim it off much better at the raw stage. Prime is a rating for the marbling of fat within the meat, not the extreme fat on the exterior like his showed.
    Re-gasketing the USA one yard at a time 
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  • mlc2013
    mlc2013 Posts: 988
    RRP it definitely was a fact cut i would say more then 40% off the steak was fat not a good cut at all. Here are some pictures of then Im making tonight.
    2 DA steak diners in 1 week. Man life is tough.

    I wouldn't call these prime although he said they were


    Nice side view


    there is much less side fat on these





    A true 3 finger steak and my fingers aren't skinny

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • buzd504
    buzd504 Posts: 3,877
    It looks like he is trimming all of the dry aging goodness from the edges of the steaks.  See if you can try one untrimmed.
    NOLA
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  • mlc2013
    mlc2013 Posts: 988
    Here are the bad boys all grilled up.

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    Now that was the best steak I ever cooked and probably the best steak I ever ate and I eat at peter Lugers almost monthly. 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • bgebrent
    bgebrent Posts: 19,636
    Never trim off the crust. The best bite. Just lie to your SO  =)
    Sandy Springs & Dawsonville Ga
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  • smokingal
    smokingal Posts: 1,025
    I need friends like yours.  Mine have never offered me free dry aged meat.  The steak looks delicious.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • mlc2013
    mlc2013 Posts: 988
    smokingal said:
    I need friends like yours.  Mine have never offered me free dry aged meat.  The steak looks delicious.
     I’m thinking of starting a food tasting business or shall I say a food critiquing business my plan is to never have to buy me again LOL 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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